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Roasted Turkey Breast with Peach Rosemary Glaze Recipe

Roasted Turkey Breast with Peach Rosemary Glaze

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Average Rating:

Total Reviews: 72

Showing 61-70 of 72

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  • on November 30, 2008

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    Hey Sunny,
    This was amazing.. I changed the amounts and added herbs and butter under the skin because I decided to do a WHOLE turkey..WOW.. Yes I was a first timer and it was amazing...I never attempted to brine and must admit didnt know what it was. I was a bit scared because turkey can be dry but that was not the case.. It was amazing! I always try new things most of the time I make it up myself..I was amazed at how easy the receipe was.. Thank you for the lesson.. My guest were treated as well as myself...Oh yeah I made extra glaze and cooked it in the oven and served it as topping for the turkey (no one used the gravy.One of my close friends is a chef and I got her seal of approval she even took some home so you know thats great..My daughter watches this show all the time and was delighted that she wants this to become a tradition in our home...Thanks a bunch..Happy Holidays all

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  • on November 28, 2008

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    I am a southern girl, and the tastiest turkey is always deep fried...but this year I didn't want to fool with that, so I tried this recipe. Its always a little risky serving something you've never tasted before, but this is a real winner! Nearly everyone at my table commented on how moist this turkey breast was. Like a lot of others who reviewed it, I had to bake it a little longer, but the end result was unbelievable! I am not a huge fan of peaches, so I changed the glaze a bit and made it out of cranberries and cherries. Delicious!

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  • on November 28, 2008

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    This turkety breast was so moist and tender. I was concerned about making only a turkey breast because white meat dries out fast. This was so moist I could hardly believe it. The peach glaze was just the right touch,

    I used my meat thermometer and when the themometer reached 145 I took the turkey out it was cooked through also was nice and moist. Thank you Sunny

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  • on November 28, 2008

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    Thanks, Sunny, this turkey was the most flavorful and moist turkey I have ever had and I couldn't believe I made it (with your help! Considering this was my first attempt at cooking a holiday meal, I was doubly thrilled. I tried your brined chicken recipe before and loved that one as well so, I figured this one would be great too. I'll keep watching and learning. Happy holidays!

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  • on November 28, 2008

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    This was one of the best turkey brines I have tried. The turkey was moist and the glaze is wonderful. It did take about 45 minutes more to get to 165 degrees than the recipe stated so you might want to plan some extra time.

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  • on November 27, 2008

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    I finally decided to get on the brining bandwagon and this turned out excellent. My son commented that it was the best tasting turkey he'd ever had. I was a bit confused about what to do with the chopped rosemary since the recipe didn't specify. I tossed it in the glaze since I assume that's where it went. It did take longer than the specified time to reach the right temperature. The package the breast came in said to bake 20 minutes per pound. It took about 1hr 15 minutes to reach the right temp and as far as I know, my oven temp is accurate.

    Anyway it was juicy and delicious, just the right size for a small family. I highly recommend this recipe.

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  • on November 27, 2008

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    Sunny, girrrrrl this recipe was AMAZING! I won't lie, I was a little afraid of the apple cider in the brine, but you didn't disappoint!! This was my first ever attempt at brining and if you promise not to tell my mother, I will admit that this was the juiciest turkey I've ever had!!! :<

    The flavors were amazing and I'm so stuffed right now I can barely move! I had to register here JUST to tell you how much I love this recipe, and how delicious and moist my turkey was. I just can't say enough about how fabulous this was. If anyone is contemplating this GO FOR IT!

    LOVE YOU SUNNY! You made the first Thanksgiving dinner I prepared a great one and I can't thank you enough!

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  • on November 27, 2008

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    Since it is only my husband and I for Thanksgiving, I wanted to do something different with the turkey breast. Sunny's recipe was outstanding! My husband commented that this is the most flavorful turkey breast he has ever eaten. It didn't even need gravy it was so good. Thanks Sunny!

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  • on November 27, 2008

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    i was immediately intrigued when i saw sunny make this. although the meat was so juicy and tender, the apple cider brined skin tasted like frankenberry cereal to me and it wasn't salty at all. the thought of frankenberry flavored turkey makes me feel sick, but i tried it. sorry sunny:

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  • on November 24, 2008

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    This was my first experience with brining and making just a turkey breast. The people at the grocery store were so nice to cut a whole turkey breast in half for me. It took a lot longer to get fully cooked than it said in the recipe - but definitely worth the wait.

    Did anyone else notice that that extra teaspoon of rosemary didn't have directions for what to do with it? I just added it to the glaze and it turned out fine.

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